Ingredients
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1 medium ripe mango - peeled, seeded, and chopped
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3/4 chopped red bell pepper
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1/4 cup thinly sliced green onions
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1/2 teaspoon lime zest
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2 tablespoons lime juice
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3 tablespoons olive oil, divided
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1 habanero or serrano chile pepper, seeded and finely chopped
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1 tablespoon chopped fresh basil
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2 teaspoons honey
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3/4 teaspoon kosher salt, divided
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1 tablespoon brown sugar
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2 teaspoons chili powder
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1 teaspoon smoked paprika
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1/2 teaspoon onion powder
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1/2 teaspoon ground cumin
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4 (6-ounce) salmon fillets
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3 cups hot cooked jasmine rice
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1 (15-ounce) can black beans, rinsed and drained
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1 avocado - peeled, seeded, and sliced
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3/4 cup thinly sliced red onion or pickled red onion (see Recipe Tip)
Directions
- Gather all ingredients. Preheat the oven to 450 degrees C (230 degrees C). Line a rimmed baking sheet with foil. Coat foil with nonstick cooking spray.
- For mango salsa, combine mango, red pepper, green onion, lime zest and juice, 1 tablespoon olive oil, habanero, basil, honey, and 1/4 teaspoon salt in a bowl.
- For BBQ spice mixture, combine brown sugar, chili powder, smoked paprika, onion powder, cumin, and remaining 1/2 teaspoon salt in a small bowl.
- Place salmon fillets on the prepared baking sheet. Brush with remaining 2 tablespoons olive oil. Sprinkle generously with BBQ spice mixture.
- Bake until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2-inch thickness of fish.
- Arrange rice and beans in four shallow serving bowls. Top with salmon and salsa. Arrange avocado and red onion in the bowls. Serve and enjoy.
